outlaw wrote:Looks fantastic. Is that ground, or courser like through a buffalo chopper?

Thanks! It's coarse ground. I used the "medium" grind plate on our grinder. This would be a tad smaller than a standard chili grind. I WISH we had a buffalo chopper.

OldUsedParts wrote:The Wiffy's fav sammich 'cept she like hers on a Croissant Bun - - - - nevertheless she'd be on this like a duck on a junebug and SO WOULD I - - -

Thanks, Em! Our Rueben got a wonderful reception but we momentarily retired it for the intro to this. Our toughest competitor for the Rueben scene here in town is Silk's grill, located in Oaklawn casino. I know the head chef there and they sell a ton... Literally a ton of Ruebens a week. It's tough for the little guys like us to compete with such volume, so I wanted to turn the game back in our favor! He said he's never seen anything like it. Txdragon for the interception!!!

Txdragon wrote:Ground corned beef patty, swiss cheese, saurkraut, marble rye. The Rueben (version 2.0)!! I've been waiting to unleash this beast for a month now and it is near ready. Beta testing begins today!

Txdragon wrote:Ground corned beef patty, swiss cheese, saurkraut, marble rye. The Rueben (version 2.0)!! I've been waiting to unleash this beast for a month now and it is near ready. Beta testing begins today!